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List of works by T J S Matos

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

scientific article

Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.

scientific article published on 11 November 2014

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) ⬇️

scientific article published on April 6, 2008

Predicting degradability parameters of diets for ruminants using regressions on chemical components.

scientific article published in April 2010

Preliminary results on the effects of grape (Vitis vinifera) seed condensed tannins on in vitro intestinal digestibility of the lupin (Lupinus angustifolius) seed protein fraction in small ruminants

scientific article published on 29 October 2010

Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.

scientific article published on 27 January 2015

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